Sourdough Part 2: Deanna's Class

 Sourdough Class by Deanna (February 2022)

STARTER FROM SCRATCH and instructions on FEEDING BELOW...

Advocacy

• “If I gave you a bag of flour and water, and you had nothing else to live on, you could live on that for a while, but eventually you would die. But, if you take that same bag of flour and water and bake it into bread, you could live indefinitely.” - Michael Pollan

• “Roman soldiers had only sourdough bread to get protein...Don’t eat whole grains if you don’t know how...Why look for other sources of food when sourdough gives you most of the nutrients in a balanced form?” - Jack Bezian

• A small study in Italy showed that some people with celiacs can eat long-fermented sourdough breads with no ill effects. Less than 1% of the population suffers from celiac disease but 29% report avoiding gluten. 

• Grains and beans that have been fermented or sprouted are easier for your body to digest. They make the vitamins and minerals “bioavailable” and neutralize the phytic acid which would otherwise rob your body of calcium and prevent zinc and magnesium absorption. It also increases the protein content.

• Book: Josey Baker Bread by Josey Baker

Basics 

• “Starter” is a live culture made of flour and water. Starters need to be fed 1-3x a week at room temperature or once a month-ish if kept in the fridge to stay happy. 

• A starter is “refreshed” 12-24 hours after it’s been fed. 

• “Dough” is essentially starter plus salt. 

• Important - you can’t turn dough back into starter so you always need to remember to reserve some starter for next time before beginning a recipe. 

• Some recipes specify what hydration your starter should be. “Hydration” refers to how thick your starter is. A starter that is 100% hydration is equal parts flour and water and will be like thick pancake batter. A 60% hydration has less water and is more like bread dough.

• Sourdough reacts with metal so avoid it if possible.

• Bread is done baking when it reaches 190’ internally for white or 200’ for whole wheat.

• Use fresh flour if possible for maximum nutrition.

• Discarded starter can be saved in the fridge and used in the waffles recipe.

Method - Refresh starter 12-24 hours before baking. Mix dough. Let sit for 30 minutes or knead for 5 min. Stretch and fold 10x, rest 30 min. Repeat 3-4 times. Rise. Shape. Rise. Bake. Cool.  

(Notes: Rising times vary widely from 2-12 hours. Temperature and desired sourness will determine rising times. Dough rises faster when it’s warm. Dough is more sour the longer it rises. You may pick one of the rising times to have the dough in the fridge overnight (that will not make it more sour - unless you leave it in there for 3 days which is still totally fine). Do what is most convenient for you. Times really don’t matter a lot though. Your bread will still turn out as long as you leave it long enough - probably a minimum total of 6 hours between the two rises when on the counter or 2-3 hours on the counter and 10 hours in the fridge.)

STARTER FROM SCRATCH- 1/2 cup water, 1/2 cup whole wheat (ww) flour. Mix and let sit loosely covered at room temperature for 2 days. Compost all but 1 TB. Add 1/2 cup water to the 1 TB starter. Mix well. Add 1/2 cup ww flour. Mix well. Loosely cover and ignore for 2 days. Repeat for 2 weeks, composting down to 1 TB and feeding it every 2-3 days. Then start baking.

Feed Me! - Get the starter from the fridge. Pour the dark liquid (hootch) off if desired. Mix at least 1 TB of starter with 1/2 cup water and 1/2 cup flour. Let sit on the counter loosely covered for 12-24 hours. Return to the fridge or use it in a recipe. If you’re storing starter in the fridge, you may want to feed it for two days before using it in bread. If your starter gets way too stinky and you’re worried about it, pour off the hooch and when feeding, substitute 1 TB pineapple juice for some of the water. Or simply feed it for 3 days in a row with water and flour and it should become happy again.

Sourdough Part 1: Supplies

I have a neighbor who offered last summer to help anyone who wanted to start making sourdough bread. And I'm ready. So here we go.....

The following few posts will give you many ideas. Take a few, look at them all, add your own ideas - please teach me what works for you if you have time. 

Step One - get your supplies

Filtered water (I use my fridge filtered water)

Unbleached Bread Flour (25# bag of turkey white flour from Costco is best deal nearby for me)

There are some tools that assist in the process and make it fun as well. I ordered some and then returned them. But maybe you'll like the proofing baskets and razor blades. 

Whatever you decide to do, know this - sourdough is finicky and you can lose the natural fermentation height of the bread easily and be baking bricks instead of bread if you're not careful.

Sourdough Waffles (sugar free, diary free)

These are a staple now: 

Sourdough Waffles

Your refreshed sourdough should have a few bubbles. Be sure to avoid metal spoons, measuring cups and bowls.

Don't use all you've got. Measure out what you need and always keep at least 2 T of the starter. 

I'm doing a half batch today (I do 2 full eggs and an egg white for my 2 1/2 eggs).

I have used the Lakanto sugar free maple syrup in the past. It works well. But 1-2 tsp of monk fruit liquid will also do the trick. 

Add the oil, salt and sweetener w the eggs and Sourdough start. Mix until just blended. 

Plug in your Waffles iron and spray it w non-stick spray.

Mix up the baking soda and water in a different cup. Add that now. 

It will double in size. 

Immediately place the first batch into the hot waffle iron. 

It is normal for the waffle mix to fall again after the initial fluffiness which was rhe result of the baking soda and Sourdough mixing.  

This half batch makes 11 (square waffles).

I like to add nut butter, coconut milk, and berries. 

Christmas Coconut Peaks

 

Christmas Coconut Peaks

1/4 c butter

2 c powdered sugar

1/4 c evaporated milk

3 c coconut

6 oz milk chocolate chips

2 tsp oil

In a medium saucepan over medium heat, melt butter. Stir repeatedly until it becomes a golden color, making sure not to burn it. To this gradually stir in the milk, sugar and coconut. Cook just until the mixture is combined.

Drop by heaping teaspoonfuls on parchment or waxed paper.

Cool to lukewarm, then shape into peaks. Refrigerate until stiff.

Melt chocolate with oil in microwave safe bowl in 30 second increments. Stir until smooth and shiny.

Dip the bottom of each peak into the melted chocolate. Leave firm up on sheet. Place in a covered bowl and keep refrigerated. 

see www.justapinch.com/recipes/dessert/candy/christmas-coconut-peaks.html 

Best Cheese Ball

Best Cheese Ball

16 oz cream cheese

1 jar Kraft Old English spread (sharp cheese variety is good)

1 1/2 c grated cheddar cheese 

1 tsp garlic, 1 tsp onion powder, 1/2 tsp salt

1-2 tsp lemon juice concentrate

2 heaping T mayo (not Miracle Whip)

2 c finely chopped nuts (any - pecans, walnuts, almonds)

1 T chopped parsley

crackers for serving

Finely chop nuts and set aside.

In a large bowl or food processor combine all of the ingredients. Mix well. Form a ball and place on a large piece of saran wrap

Place cheese ball in the fridge for 10-15 min to firm up. You can continue or wait for the last two steps and do them right before serving. 

Mix the chopped nuts and parsley on the place on a plate. Unroll the cheese ball and place it in the nuts. Roll to cover and shape with your hands. 

Serve immediately or store for a few hours in the fridge

This is a fabulous recipe. I threw away my other recipe once I used this for the first time. As long as I can find the Kraft cheese spread, which makes all the difference in taste and texture, I'll make this cheese ball.

Divinity

 Divinity

2 1/2 c sugar

1/2 c light corn syrup

2 egg whites

1 tsp vanilla

1-2 drops food coloring

1/2 c chopped candied fruit or nuts

In a heavy 2 qt saucepan mix sugar, corn syrup and 1/2 c water. Cook and stir over medium heat to boiling. Clip candy thermometer to pan, not letting it touch the sides. Cook over medium heat, without stirring to 250 F, hard boil stage (10-15 min).  Remove from heat. Remove candy thermometer. 

In a large mixing bowl, beat egg whites with a sturdy, freestanding electric mixer on medium speed 'til stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over whites, beating on high about 3 minutes; scrape bowl.

Add vanilla and if desired, food coloring. Continue beating on high just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon that mounds on itself. this final beating should take about 5-6 minutes. 

Drop a spoonful of candy mixture onto waxed paper. if it stays mounded, the mixture has been beaten sufficiently. Immediately stir in fruit or nuts. Quickly drop remaining mixture from a teaspoon onto waxed paper. If mixture is too stiff to spoon, beat in a few drops of hot water 'til candy is a softer consistency. Sore tightly covered. Makes about 40 pieces. 

Sugar Mice

Sugar Mice

3 c powdered sugar

1 egg white

1-2 drops red food coloring

2 drops peppermint food flavoring

1 T melted chocolate chips

short lengths of clean string

Put egg white in bowl and add color and flavor. The mice will be pink. Beat together for a few seconds. Gradually add icing sugar until you have a smooth, stiff mixture which will be easily shaped into balls. Add more powdered sugar if needed. 

Cover with a damp cloth to prevent drying out. Remove small piece and roll into a ball. If it's too big it'll take too long to harden. Put on waxed paper, pat down a little to flatten the bottom. Squeeze one end to make a pointed nose. 

Make a hole at the round end for the tail (string) and three holes for nose and eyes. Poke the string into the hole you made using a toothpick or very small chopstick; then smooth over and pinch the opening shut so it doesn't fall out. 

For ears, roll two tiny balls, flatten and pinch into shape. Press into place. Using the toothpick place drops of melted chocolate to make the eyes.

When dry, put into small baking cups.  

Rice Krispy Treats

 Rice Krispy Treats

3/4 c margarine

16 oz marshmallows

7 1/2 Rice Krispies

In medium saucepan, melt margarine. Add marshmallows, stir until melted. Remove from heat. Add cereal and mix until well coated. Press into 13x9x2 pan. Cool completely. Cut into squares and serve. 

Corn Flake Holiday Wreaths

 Corn Flake Holiday Wreaths

1/3 c margarine

10 oz marshmallows

1 tsp green food coloring

6 c corn flakes

red cinnamon candy or small jelly beans

a few dabs of frosting 

In large saucepan, melt margarine over low. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring and then add flakes. Stir until well coated. Using 1/4 c dry measure coated with spray, evenly portion the mixture so you have clumps ready to form into wreaths. Using buttered fingers, shape into wreaths. Dot with candies. Use prepared frosting to hold in place. Place on waxed paper to cool.

Whipped Cream Frosting

 This is a very sturdy frosting.

8 oz cream cheese

1/2 c white sugar

1 tsp vanilla extract

1/2 tsp almond extract

2 c heavy whipping cream

Combine all but cream. Mix on medium until smooth. Pour in cream a little at a time. 

Stop and scrape as needed. Done when it holds a stiff peak.

Halloween Pudding Cookie Cups

https://share.google/images/R94L0XileIzChxsER

Best Halloween Meal: Eyeball Pasta

Yields:

4 serving(s)

Ingredients

• 1 lb. ground beef
• 1/2 medium onion, finely chopped
• 1/4 cup Panko bread crumbs
• 2 cloves garlic, minced
• 2 Tbsp. chopped fresh parsley
• 1 large egg, beaten
• Kosher salt
• Freshly ground black pepper
• 1 lb. spaghetti
• 1 1/2 cups marinara, warmed
• Ciliegine, cut into rounds
• Black olives, sliced crosswise into rounds

Directions

• 1. Step 1 Preheat oven to 400° and line a large, rimmed baking sheet with parchment. 
  2. Step 2 in a large bowl, add beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a rubber spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.
  3. Step 3 Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.
  4. Step 4 Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to platter.
  5. Step 5 Pour warm marinara sauce over spaghetti, then scatter with meatballs.

Chex Mixes - Sweet Rice; Southern Krazed

Two Great Chex Mixes - 

Sweet Rice

1/2 c butter

1 1/2 c brown sugar

2 T lite karo syrup

6 c Rice Chex

1/2 c peanuts

1 c pecans

Combine and boil first three ingredients. Pour over other three. Let cool on jelly roll pan, Store in tupperware. 

Southern Krazed

1/4 c brown sugar

1/4 c melted butter

1 1/2 T cinnamon

4 c Chex cereal

2 c vanilla wafers, chopped coarsely

Combine and boil first three ingredients. Pour over other two. Let cool on jelly roll pan, Store in tupperware. 

Chocolate Seven Layer Bars

 Chocolate Seven Layer Bars

1/2 c finely crushed thin pretzels

3/4 c butter or margarine, melted

1 can (14 oz) sweetened condensed milk

4 bars (4 oz) Hershey's unsweetened baking chocolate, broken into pieces

2 c campfire miniature marshmallows

1 c Mounds sweetened coconut flakes

1 c coarsely chopped pecans

Place sweetened condensed milk and unsweetened chocolate 

4 bars (4 oz) Hershey's semi-sweet baking chocolate, broken into pieces

1 T shortening

Heat oven to 350 F. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9 pan. Microwave in small microwave safe pan. Microwave on High for 1 - 1/2 minutes or until mixture is melted and smooth. Pour over pretzel layer in pan. Top with marshmallows, coconut, and pecans. Press firmly onto chocolate layer.

Bake 25-30 min or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave safe bowl on High for 1 minute or until melted when stirred. Drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars. Makes about 36 bars.

Hold onto your hats and eat some good protein to balance off this sugar-fest.  

York Sensational Brownies

 York Sensational Brownies

1 1/2 c butter or margarine (softened)

3 c sugar

1 T vanilla

extract

5 eggs

2 c flour

1 c unsweetened cocoa

1 tsp baking powder

1 tsp salt

24 York peppermint patties

Preheat oven to 350 F . Grease 13x9x2 baking pan.

In large bowl with spoon or wire whisk, stir together butter, sugar, vanilla. Add eggs, stir until well blended. Stir in flour, cocoa, baking powder, and salt. Blend well. Reserve 2 c batter.

Unwrap peppermint patties. Arrange patties in single layer over batter, about 1/2 inches apart. Spread reserved 2 cups of batter over patties. Bake 50-55 min. or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. makes about 36 brownies. 

Fat Free Chocolate Cookies

 Fat Free Chocolate Cookies

1 1/2 c flour

1/2 c sugar

1/2 c unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1/2 c lite or dark Karo syrup

3 egg whites

Spray cookie sheets with cooking spray. in large bowl combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in 350 F oven for 7-9 minutes or just until set (cookies will be soft). Cool on wire rack. makes 2 1/2 dozen.

Each cookie; 0 fat, 0 cholesterol, 60 calories, 1 g protein, 13 g carb, 65 mg sodium

Before I walked away from sugar and wheat, I used to make these cookies all the time. Soft, chewy, and melts in your mouth.

Sugar Cookies

 Sugar Cookies

2/3 c shortening

3/4 c sugar

1 tsp vanilla

1 egg

4 tsp milk

2 c flour

1 1/2 tsp baking pwd

1/4 tsp salt

Cream shortening, sugar, vanilla, add egg and milk. Beat 'til fluffy. Sift dry and blend into creamy mix. Divide in half, cover and chill for one hour. Roll out to 1/8" thick. Cut and bake at 375 F for 8-10 min.

We have used this recipe so many times. It's hard to imagine valentine's day without it.

Thumb Print Cookies

 Thumb Print Cookies

1/2 c butter

1 egg yolk

1 egg white, slightly beaten

1 c flour

1/4 c brown sugar + 1 tsp white

1 tsp vanilla

1/4 tsp salt

1/4 c chopped nuts

Cream together butter and sugar, then add egg yolk and vanilla. Blend in flour and salt. Roll into 1" balls. Dip in slightly beaten egg whites. Roll in nuts. Place 1 " apart on ungreased cookie sheet. Bake at 375 F for 5 minutes. Remove from oven and quickly press thumb on top of each cookie. Bake for 7-8 minutes longer. Cool. Drop 1/2 tsp icing or preserves in each hole. Makes 2 dozen. The dough is not sweet. It's the center drop that makes it sweet.

We usually triple the recipe. 

This is one of my husband's basic needs in life. His mom made this for holidays and we've continued that.  

French Breakfast Puffs

 French Breakfast Puffs

Puffs: 1 1/2 c flour

1/2 c sugar

1 1/2 tsp baking pwd

1/4 tsp nutmeg

1/8 tsp salt

1 egg

1/2 c milk

1/3 c butter, melted

Topping: 1/4 c sugar, 1/4 c butter (melted), 1/2 tsp cinnamon

Lightly grease muffin cups.

For puffs, combine flour, sugar, baking pwd, nutmeg and salt in a large bowl. Make a well in center. in another bowl, beat egg slightly then stir in milk and butter. Add to dry ingredients. Stir until just moistened. 

Spoon batter into prepared cups, filling 2/3 full. Bake 20-25 minutes, or until golden.

For topping, combine sugar and cinnamon in shallow bowl. Immediately dip tops of hot muffins into butter, then dip into cinnamon-sugar until coated. Serve warm. makes 1 dozen puffs. 

Truffle - Os

When I had these for the first time, it was on a Christmas treat plate from a neighbor. I had to get the recipe. And then I found out how easy it is. Wow!

Truffle - Os

1 pkg Oreo Cookies

1 - 8 oz cream cheese

2 c chocolate chips

Use food processor to blend cookies until they're all crumbs. Mix crumbs thoroughly with softened cream cheese. Roll dough-like mixture into balls. Freeze for at least 20 minutes. 

Melt chocolate chips in microwave for 2 minutes on 30%. Stir until smooth. Heat at 50% for another 30 seconds if needed. Rolls balls in chocolate and return to freezer. Makes 30. 

Andes Baking chips are great for dipping. You can use any kind of chips for dipping.

Spinach Dip

 Spinach Dip

1 c sour cream

1 c mayonnaise

small can water chestnuts - chopped into small diced pieces

10. 5 oz chopped spinach thawed (squeeze every bit of water you can out)

3 tips green onions

1 - 1 1/2 tsp garlic powder

Blend and chill 30 min before serving.  Makes 20 servings.

Serve with broken pieces of french bread or sliced fresh veggies. 

We can't celebrate New Year's Eve without this great appetizer.

Bratton's Clam Chowder

This is a staple for our holiday celebrations.

We make this every Christmas Eve or New Year's Day.

Bratton's Clam Chowder 

2 - 6 oz cans of clams

1 c finely diced celery

2 c finely diced potatoes

3/4 c flour

1 1/2 square margarine

1 qt 1/2 and 1/2 

1 1/2 tsp salt

1 1/2 tsp sugar

dash pepper

1 tsp cumin

Drain clams and pour over veggies. Add water to cover & simmer until potatoes are tender. Melt butter and flour and cream like a white sauce. Add veggies with water, clams, sauce, seasoning. Simmer 1 hour over low, low heat. Do not let it scald.

Rolo Cookies

1 box Devil's Food cake

2 eggs

2 T flour

1/2 c oil

2-3 dozen unwrapped Rolos

Stir together cake mix, eggs, flour, oil. Form a ball of dough (about 2 T), then flatten in your palm. Place one Rolo in the middle and wrap the dough around it, sealing the edges. Place on greased cookie sheet and bake at 350 F for 9-10 minutes. The cookies should have cracks in the top when they're done. Cool on pan. Makes 2-3 dozen 

Homemade Oreo Cookies

 1 box devil's food cake mix

3/4 c butter or margarine, softened

2 eggs

1 - 8 oz package cream cheese, softened

1/2 c butter

2 T vanilla

2 c powdered sugar

Combine cake mix, the 3/4 c butter and eggs. Chill about 10 minutes. Roll into small balls. Place on greased baking sheet. Bake at 350 F for 7-9 minutes. Cool. This will be the top and bottom. Try to get them even sizes. 

To prepare filling, beat cream cheese, 1/2 c butter and vanilla. Add powdered sugar and mix together. Spread filling on top of cookie, then top with another cookie. Makes about 2 dozen.

Note: This is a lot of filling. I usually don't use all of it.

Laulau

 ½ lb butter fish or salmon 1 lb pork butt

16 luau leaves (or 2 lb fresh spinach) 

8 ti leaves (use spinach leaves or bok choy for substitute)

Cut fish into 4 pieces and soak in water for 1 hour. Cut pork butt into four pieces. Lay 2 bok choy leaves on cutting board. Place 4 spinach leaves in the center.  Place a piece of pork and a piece of fish on spinach leaves. Fold bok choy leaves over meat and fish to make a bundle. Tie ends; steam 3-4 hours.

Bicuits (w gravy and sausage)

 Biscuits - J Kesler

2 c. flour 1Tbsp sugar 1 Tbsp baking powder

1 tsp salt 1 cup milk ⅓ c shortening

Combine dry ingredients; cut in shortening; stir in milk. Mix dough until it pulls away from the bowl. Dough should be sticky. Turn dough onto floured surface and knead about 15-20 turns.  Pat or roll out to 1” thick. Cut with large round cutter (or upside down cup). Repeat until all dough is used. Place on ungreased baking sheet; bake at 425 for 13-15 minutes. Dough can be made a day ahead and refrigerated, but may rise higher.

W/gravy: Cook ½ pound Jimmy Dean ground sausage in large skiddle. DO NOT DRAIN. Add country gravy packet and corresponding ingredients to make gravy (with the sausage in the pan). 

Recommend tripling biscuit recipe and doubling gravy recipe for family.

Pineapple Pie

 Pineapple Pie – Afton Kesler

Crust: 2 cups flour         2/3 tsp salt  1 cup shortening ½ cup ice water            

Mix 1½ cups of the flour with the salt; cut in shortening and mix until putty consistency.  Add ice water; mix in.  Add the rest of the flour and mix well.  Roll out into pie crusts.  Makes two generous crusts.

Filling:   ½ cup sugar       ¼ tsp salt        3 Tbsp flour

1 can crushed pineapple, not drained

Combine all dry ingredients, and then mix in the pineapple.  Pour into pie crust.  Place top crust on and slit for steam.  Sprinkle crust with sugar.  Bake 40 minutes at 375.

 

Pina Colada Version by Malia = replace sugar and 2/3 cup of the pineapple juice with Coco Real cream of coconut

Chocolate Banana Peanut Butter Milkshake

 Chocolate Banana Peanut Butter Milkshake

Dole Kids Cookbook

1 cup milk 1 banana ¼ cup peanut butter

1 Tbsp honey 6 ice cubes

Blend and drink.

Scotch Eggs

 10 hard-boiled eggs, peeled, washed and dried

1 lb Jimmy Dean ground, raw sausage 1 raw egg

1+ cup Breadcrumbs (regular, whole-wheat, or Panko all ok) vegetable oil for frying (enough to fill fryer)

½+ cup flour

Heat oil to 350 in fryer. Place flour and breadcrumbs each in their own flat bowls or pie pans. Whip raw egg and 2 Tbsp water in a third bowl. Flatten raw sausage into 10 circles and wrap one around each egg. Stretch and pat until egg fully covered evenly. Roll in flour, then in egg wash, then in breadcrumbs. Place in frying basket and repeat with all boiled eggs. Fry all eggs for 7 minutes (if using pan on stove it’s 7 minutes per side). Preheat oven to 350. Place fried eggs on a baking sheet that has a rack on top of it and put in oven for 15 minutes.  This dries out the oil and crisps up the outside. Meanwhile, mix honey mustard dipping sauce and adjust ingredients to taste. Test first egg by cutting and checking for brown sausage everywhere. If still pink, cook longer. When the eggs are done, cut in half long-wise and serve with honey mustard sauce.

Extra tip: you can coat each boiled egg with flour before you cover in sausage so the sausage sticks better.

Honey Mustard Dipping Sauce:

2-3 Tbsp Honey ½ cup mayo 2-3 Tbsp prepared mustard

Musubi

 Calrose or Nishiki rice (NOT long grain), cooked

Musubi press Nori large squares

Spam Vinegar, white sugar

Mix equal parts white vinegar and white sugar and stir until sugar dissolves.  Pour a little at a time over rice.  You don't want to use so much it separates, or so little the rice stays in large clumps - right in between where it’s still sticky (I think maybe 2 Tbsp per cup of rice).  This is your sushi rice. Now slice the spam long ways into 6-8 patties and fry on both sides. Place musubi press over nori, fill halfway up with sushi rice and press down.  Place two pieces of spam lengthwise inside press, then fill rest of the way with sushi rice and press. Carefully remove musubi press and quickly pull Nori up the sides, smoothing as you go.  At the top, fold one side down, moisten the top of that side with water and fold other side down.  Slowly roll the whole thing over until it’s on it’s top so that its own weight will seal the top edges.  Continue until all the Spam is used.  You’ll have 3-4 long rolls.  Cut each in half, or smaller slices and there’s your Musubi.  Can also add sauces or marinades to your spam before frying, or just dip the rolls in soy sauce or other sauces.

Chicken Pot Pie

 Chicken Pot Pie – Bisquick box, altered

1 can cream of chicken soup          ½ cup milk                                    16 oz. frozen mixed vegetables

1 cup chicken, cooked and cubed         1 egg                                               6/7 cup flour

½ Tbsp baking powder                          ½ tsp salt                                       2 Tbsp shortening

Preheat oven to 400.  Stir soup, chicken, and vegetables in bottom of a pie pan.  Mix flour, salt, and baking powder.  Cut in shortening, then add egg, and milk and mix.  Pour over the top of the chicken mixture.  Use a spatula or spoon to spread it around so that all the chicken mixture is covered.  Bake 30 minutes until browned.  Serves four.

Hot Pockets

 Hot Pockets – H Carter, adapted by J & M Kesler

 For the rolls:

2 Tbsp yeast    ½  cup warm water         1 cup milk

⅓ cup sugar     ⅓ cup shortening           2 eggs

1 tsp salt          4-5 cups flour

Dissolve yeast in warm water.  Scald milk in pan.  Add sugar, eggs, salt, and shortening to pan once milk is scalded.  Cool to lukewarm.  In large bowl, combine yeast mixture, milk mixture, and flour.  Mix with wooden spoon until dough is formed.  Let rise 30 minutes.  Dough will be soft.  Roll dough out and cut into triangles.  They should be approximately 3-4 inches long on the short sides and 5 inches on the long side.  Place 1-2 Tbsp of filling in the center and roll up.  You roll it up by folding two points toward the center, tucking the bottom up, and rolling it toward the third point (like a crescent roll).  Try to seal all edges as best you can.  Place rolls on greased baking sheet.  Let rise on pan while finishing remaining rolls and waiting for oven to preheat.  Bake at 375 F for 15-20 minutes.  Can also roll in melted butter and bread crumbs before baking.

Fillings:  mix all listed ingredients together for each variation and then stuff into roll dough before baking.

1 – Chicken Roll-ups

2-3 cups cooked, shredded chicken    

4-8 oz cream cheese                    1 Tbsp dried onion

1 can mushrooms, drained   pepper to taste   

shredded cheese, optional

 2 – Turkey Empanada Filling

2-3 cups shredded turkey     

4-8 oz cream cheese                  

½ cup shredded Mozzarella

onion to taste                  salt & pepper to taste            

¼ - ½ tsp cumin ¼ - ½ tsp chili powder  

sm. can diced green chiles, drained     

 3 – Hot Dogs / Brats

cut in half or thirds so they fit into rolls

 4 – Pizza

pepperoni (2-3 slices/roll)   

sliced mozzarella (one small slice/roll)

1 tsp pizza or spaghetti sauce per roll (this is optional because the pepperoni gives off oil while it cooks)

 5 – Ham and Cheese

slice ham into small thin pieces to fit into roll.  Use one slice cheese per roll as well.  Use baked ham as deli ham is too watery.